Best Tostones Rellenos Stuffed Plantain Cups Recipes

PLANTAIN CUPS (TOSTONE CUPS)

Steps:

• Fill large bowl with warm salted water to cover the plantains. Peel green plantain and cut into 2 inch pieces. Put the cut plantains into the water and soak.
• Heat oil to 375 degrees F.
• Remove plantains from water, shake off excess water and fry the plantain pieces for 5 to 6 minutes. Remove the plantains and let cool for a couple of minutes.
• Using the Rivera Tostonera designed to make cups put fried plantains lengthwise into mold. If you don't have a Tostonera maker take 2 mini muffin pans and put fried plantains in the mold of 1 pan lengthwise and with the other muffin pan press down firmly to form a cup.
• Carefully remove the cup and re-fry the plantain cup in the hot oil until golden brown.
• Remove the cups and drain on paper towels and sprinkle with salt.
• Serve warm.

[RECIPE + VIDEO] TOSTONES RELLENOS (AVOCADO AND SHRIMP PLANTAIN CUPS)

Steps:

• Heat the olive oil over very low heat in a large skillet. Add the garlic and cook for 3 to 4 minutes. Do not let the garlic burn.Add the shrimp and cook until they are pink all over. Season with salt and pepper to taste.Remove from heat and set aside.
• Heat the frying oil over medium heat (175 ºC [350 ºF]) in a small bowl or saucepan.Fry each plantain slice until light golden brown (about 5 minutes). Press the slices with a lemon squeezer to form small cups.Once all the cups are formed, fry them again over medium-high heat until they turn golden brown.
• Peel the avocado and crush using a fork until it doesn't have any lumps. Season with salt and pepper to taste. Mix in the lime juice.
• Spoon about tablespoons of avocado mix into the cups.Top each with a shrimp and garnish with cilantro leaves.Serve immediately.

FRIED GREEN PLANTAINS STUFFED WITH SHRIMP, TOSTONES RELLENOS CON CAMARON

Steps:

• 1. First peel the plantains, run the point of a sharp knife down each seam of the each green plantain. Cut the end off and with the sharp knife pry back the skin of the plantain pushing the sharp knife tip under and between the skin and the plantain right along the seam. The skin will come off easly and peel back exposing the plantain. Do each plantain this way. Once all are peeled cut into 2 inch long chunks. Place into a large bowl of cold water until ready to use. If you do not put into water they will turn brown like a potatoe.
• 2. Next in a large skillet heat (half the butter 3 tablespoons and half the olive oil 3 tablespoons). Add the onion, fresh garlic, green pepper, and cilantro, saute in the olive oil/butter until the veggies are limp. Next add the wine, tomato sauce, cocktail sauce, bay leaf, oregano, sazon goya packet, cumin and garlic powder, salt, black pepper and cayanne pepper. Saute all very well about five minutes. Remove from heat and set aside.
• 3. Now in another pot under a very low flame melt the remaining 3 tablespoons butter and 3 tablespoons oil. Add the cleaned and cut up shrimp and over a very low low flame cover and let cook ever so slow. Just until the shrimp start to turn pink. Do not raise the flame. Turn off the shrimp and remove from the burner. Uncover the sofrito sauce pot that you just made and add the shrimp mix well. Cover and over a low flame cook for only two minutes more do not cook longer two minutes. After two minutes remove from heat leave covered until ready to use.
• 4. Next remove the plantains from the water and dry each plantain real well with a cotton or terry cloth clean dish towel. Make sure each piece is well dried free of any water. Heat your oil in a large heavy skillet or cast iron skillet. When oil is shimmering put about 6 pieces of plantains in the hot oil and fry on all sides until light golden on each side. Fry the plantains about three minutes each rolling over and over to be sure they are fried well on both sides. Next remove to a plate lined with paper towels. Now open your Tostone press lay one plantain in the little well and close the press over the plantain. Push down and then open again your plantain will have been shaped and turned into a little cup. Remove from the press and put back into the hot oil fry until nice and crisp about two minutes more. Do each one like this. After frying all of your plantains remove all of your plantains to a large platter sprinkle with some salt and with a large tablespoon fill eah cup with a heaping spoonful of shrimp and sauce. Serve immedietly. They are so delicious you wont be able to stop eating them. Enjoy
• 5. Tip: I sometimes buy 12 large green plantains and and press out the small cups but do not do they second fry. After I make and press out the cups I wrap in strips of parchment paper putting one cup into the other seperated by the parchment paper then I put into a large freezer bag and freeze. When I am making filled plantain cups I just take out fry each cup the second time and fill with my favorite shrimp or other meat filling. I always keep a supply of plantain cups in the freezer for filling on the spur of the moment. They are great appetizers for when company stops by and you are in a bind for making something nice and fast. LOL

TOSTONES

Steps:

• In a large bowl, combine the garlic, garlic salt and onion powder. Add plantains; cover with cold water. Soak for 30 minutes. , Drain plantains; place on paper towels and pat dry. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. Remove with a slotted spoon; drain on paper towels., Place plantain pieces between two sheets of aluminum foil. With the bottom of a glass, flatten to 1/2-in. thickness. Fry 2-3 minutes longer or until golden brown. , Combine seasoning mix ingredients; sprinkle tostones with seasoning mix.

TOSTONES (FRIED PLANTAINS)

Steps:

• Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
• While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.